5 Spring Greens You’re Probably Not Eating, But Should Be


5 Spring Greens You’re Probably Not Eating, But Should Be




Green tango


It tastes mild, with a slight tang similar to endive’s—without the bitterness. The frilly edges of green tango provide nice texture in salads. It’s also good on sandwiches and as decoration.
Nutrition perks: Full of vitamins A and C and an excellent source of iron.

Baby romaine


These little leaves taste just like grown-up romaine, but even sweeter and more tender. They’re great in salads, wraps, and pita sandwiches.
Nutrition perks: Packed with vitamins A and K, plus folate and iron.

Mache


Mache is delicate, fairly sweet and mild, with a slight crispness. The tender leaves work best in salads that are lightly dressed.
Nutrition perks: High in vitamins A and C, as well as calcium and iron.

Tatsoi


The leaves are a bit peppery or mustardy; the crunchy stems are mild. Use the leaves for salads; slice the stems and serve with dip; or throw the whole thing into a stir-fry.
Nutrition perks: Boasts vitamin K and potassium.


Frisee


Frisee has an edgy flavor with a somewhat bitter finish. Toss with a warm dressing to soften it a bit in salads. You can also add it to sandwiches.
Nutrition perks: Rich in vitamins A and K, and contains iron and folate.

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